Heat 1 tbsp ghee in a non-stick kadai. Add 1/2 cup of besan flour and roast in medium flame for 5 minutes. Besan gives a nice smell once its roasted. Transfer to a bowl.

In a bowl, mix melted ghee + refined oil ( use any flavorless oil) and set aside. Heat it till warm. Add milk powder to the roasted besan flour. Mix well and add 1/3 cup of melted ghee + Oil mixture. Use a whisk and mix without lumps. Set aside. Take an aluminum plate or pan ( I used loaf cake pan) and grease it with ghee or oil. Choose a bowl or pan that holds heat for long time. You can line it with an aluminium foil for easy removal. Keep it ready.

In a good non-stick kadai, take 1 cup of sugar and 1/2 cup of water. Keep the flame medium and melt the sugar. Boil the syrup till one string consistency. To check this, slide a drop of syrup from the back of ladle using your fore finger and touch it with your thumb finger. When you release it, it will form one string as shown in the picture below. .

Lower the flame completely and add the diluted besan. Mix till all the sugar syrup is absorbed by the besan. It becomes slightly thick.

At this point start adding 2 tbsp of ghee +oil mixture. No need to use hot ghee. It should be in room temperature. Mix well. Bubbles will form in the middle. Ghee would be absorbed by the besan as you mix. Mixture starts to thicken.

Again add 2 tbsp ghee and mix well till its absorbed. Keep the flame medium throughout the process. Repeat the same at regular intervals till the mixture becomes slightly thick, pale in color, slightly frothy in the corners and starts to leave the sides of kadai. It gives a nice smell too. Smell indicates the doneness. If you touch the mixture, it will be non sticky. You don’t have to add all the remaining ghee. 2 tbsp to 1/4 cup of it may leftover. You can use it in your regular cooking. Do not over cook the mixture.

Once the mysore pak starts to leave the sides of kadai with a nice smell, switch off the flame immediately and remove the kadai from the stove. Lastly add 2 tbsp ghee and mix quickly. You will find the ghee float in the sides of the kadai. No need to stir till the ghee is absorbed.

Immediately transfer the mysore pak mixture to the greased pan. It will fall like a ribbon. Pat the pan gently. Just level the top with a flat spoon or using a bottom of small bowl immediately. Do not press it too much. Do it gently. Mixture will be too hot. Handle carefully. Let it rest for 6 hours or over night to cool down completely. If you try to make pieces when its hot or warm, pieces won't come properly. There may be crumbles. So wait until it cools down.

After cooling down, run a knife in the sides and invert the pan in a plate. It will fall easily. Now make big or small pieces as you like. Serve and enjoy. Stays good for a week if you store in an air tight box. Do not let it dry in air.